This comforting vegatarian soup showcases a beautiful medley of late spring and early summer's bounty. It features fava beans, zucchini, asparagus, fennel, peas, leeks and a hint of Chef John's signature pesto to bring extra zesty flavor! Enjoy the peak flavors of a verdant summer garden without any of the work of having to tend to one.
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
hearty and good tasting, had it for lunch and it was a perfect midday meal.
Cait · 05/18/23
Nothing! (I add some Reggiano because i think it goes well with it.) My Italian grandmother would have loved rhis soup!
Therese · 05/17/23
my favorite so far!
Jessica · 03/08/23
love love love the taste
Patricia · 03/07/23
Excellent. i especially liked the fact that this meal was not overly salty.
Therese · 02/24/23
Everything! This is soooo delicious. And this time I got a bonus in my soup - a sprig of Italian parsley! Nice touch Chef DeLucie. Please don't stop making this soup! Next time I will add a little grated Parmigiano-Reggiano! Thank you Chef!
Therese · 02/03/23
This was so good and so nutritious! Please bring this back!!
Sarah · 01/30/23
Have the soup concentrated so we can add a container of water.
Stephanie · 01/20/23
Asparagus, Basil, Bay Leaf, Black Pepper, Crushed Red Pepper, Extra Virgin Olive Oil, Fava Beans, Fennel, Garlic, Kosher Salt, Leeks, Pasta, Peas, Pine Nuts, Red Onions, Thyme, Zucchini
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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